Friday, April 16, 2010

you got the Beet

So I have to admit, I am afraid of beets. I don't like that they are so very red, that they stain everything they touch red- my cutting board was red for a week after I attempted beets last time, despite my repeated scrubbing! Also, I just have no idea what to make with them. Roast them? Put them in a salad?

Currently in my fridge I have two medium size beets with their greens attached. Anyone have any good recipes for beets that you know and like to get this scaredy-cat cooking?




Garden update:

-Raised beds have been made, dirt and manure have been put in and I have sown Sugar Snap peas, carrots and lettuce. Thank you to my husband and brother-in-law for making the beds and getting the dirt for me! :)
-I have bought pansies for the front porch (a must to whisk the spring blues away!), and I have radishes, rosemary, spinach and arugula growing in the flower boxes as well.
-Indoors I have tomatoes, peppers, broccoli, snap dragons, and geraniums growing. On my list to do next is to start the pumpkin vines, zucchini, green beans vines, and a few other things to have them ready for planting out in mid-may.

I am excited about my garden this year. Each year I get a better idea of how things are going to grow, exciting! :)

Yard update:
-tulips, and daffodils are in bloom (yay!), Hyacinth are too and crocuses are already done. The forsythia bushes just passed full bloom.
-I have cleaned out 80% of the flower beds and just need to mulch them (next week if it stops raining!).
-John and I are looking to get a better fence for the back to give us a little more privacy back there. I am excited to start fixing the area up this year with more foliage as well!

5 comments:

  1. You can look through my cookbooks tonight for beet recipes... just remind me!

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  2. Hey, lady!

    Trim those leaves off! They're sucking moisture from the beets. Cut to about two inches from the root. Store the leaves in a separate plastic bag and use within a couple days.

    But that's all I've got. I heard steamed beets are tasty.

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  3. I usually just chop and add them to roasted root veggies (potatoes, sweet potatoes, parsnips, carrots, etc...), toss in olive oil and rosemary, and bake at 400 until done...

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  4. But Nathalie used to boil them then slice and serve them cold as a sort of french "salad" that involved a sauce and corn...I'd google it, it was pretty good

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  5. Thanks for the advice, friends! :) I might end up doing a roasted veggie medley. A little wimpy I know... not something new and cool hehe

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